Kvasny Prumysl, 1997 (vol. 43), issue 2
Determination of Oxalic Acid in Malt and Beer.Peer-reviewed article
P. HAVLOVÁ, J. ŠUSTA
Kvasny Prum. 1997; 43(2): 37-38 | DOI: 10.18832/kp1997003 
Oxalic acid plays a negative role in brewing technology ("oxalata haze", gushing). For its determination in malt and beer have been modified and tested two methods: enzymatic and isotachophoresis. It has been proved that both methods are mutually comparable and their application is suitable both for beer, malt and wort.(In Czech, English summary only)
Zygosaccharomyces rou¬xii - Contaminant of the Concentrated Grape Must.Peer-reviewed article
F. MALÍK, J. SATKO, V. VOLLEK
Kvasny Prum. 1997; 43(2): 39-41 | DOI: 10.18832/kp1997004
From concentrated grape must a contaminating yeast strain had been isolated, that was identified as the species Zygosaccharomyces rouxii. Basic morphologic and selected biochemical properties (acidification power, respiratory activity) of this osmotolerant strain were determined. Finnally, it was confirmed, that the isolated culture is not suitable for primary and secondary fermentations of must and wine.(In Czech, English summary only)